When You Dip, I Dip, We Dip :: Party Dips Series {Even More Dips}

I just love a good party dip. The creamy, cheesy (often cream cheesy) goodness on a cracker or chip is just <chef’s kiss> to me.

We’ve covered meaty dips like Muffaletta Dip and dessert dips like the S’mores Cheese Ball in other posts, but here are a few “quickie” dips that require little more prep than mixing or layering your ingredients.

Try them out at your next gathering and let me know what you think!

Mexican Street Corn Dip

Adapted from Cooking and Beer

  • 8-ounce block cream cheese, softened
  • ¼ cup sour cream
  • ¼ cup mayo
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • Salt & pepper, to taste
  • 2 cans whole kernel corn, drained
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tablespoons cilantro, chopped
  • 2 green onions, thinly sliced + more for garnish
  • 1/2 cup cotija, feta, or queso fresco cheese, crumbled + plus more for garnish

SERVE WITH: Tortilla chips

To a large mixing bowl, combine the cream cheese, sour cream, mayo, cumin, chili powder and salt and pepper to taste. Add in the corn, jalapeno, cilantro, green onions, and cheese. Mix thoroughly. Cover and refrigerate at least 1 hour for flavors to blend. Serve with tortilla chips.

 

BLT Dip

Adapted from Weight Watchers

  • ½ cup real bacon pieces + more for garnish
  • ¾ cup sour cream
  • ¼  cup mayonnaise
  • 3 tablespoons red onion, minced
  • 1 teaspoon apple cider vinegar
  • Salt & pepper, to taste
  • ¾ cup fresh tomato, diced + more for garnish
  • ½ cup spring mix salad blend, thinly shredded + more for garnish

SERVE WITH: Pita chips, crackers, crostini

Stir together sour cream, mayonnaise, onion, vinegar, salt and pepper until blended. Add in bacon, tomatoes, and spring mix and stir until combined. Cover and refrigerate at least 30 minutes for flavors to blend. Garnish with remaining bacon, tomato and lettuce just before serving. Serve with pita chips, crackers, or crostini.

 

Caprese Dip

  • 8-ounce block cream cheese, softened 
  • 1 cup prepared pesto (I like the kind by the refrigerated pastas best for this recipe)
  • ¾ cup fresh tomato, diced + more for garnish

SERVE WITH: Pita chips, crackers, crostini

Preheat oven to 350 degrees. Spread cream cheese across the bottom of a pie plate, spread the pesto over the cream cheese layer. Sprinkle with the diced tomato and bake for 20 minutes. Cool slightly and serve with pita chips, crackers, or crostini.
*This dip is just as delectable once it’s cooled down to room temperature after baking.

 

 

Joey is a New Orleans native, Dominican alum, and LSU grad who joined the ranks of motherhood in the summer of 2019. She and her Colorado born-and-raised husband, Phil, left their Mid-City apartment for a house on the Northshore about ten days before they welcomed their son, Sam, into the world. Though she’s always had a passion for writing, it’s her work as the Director of Marketing for a Louisiana-based electrical firm that pays the bills. She’s a longtime member of the dance troupe The Muff-A-Lottas and when she isn’t covered in glitter and dancing through the streets of New Orleans, she’s usually cooking, trying new restaurants, and listening to true crime podcasts. A consummate Pinterest fanatic, she’s always looking for her next DIY project or recipe to try. She believes good senses of humor and random acts of kindness make the world go ‘round.

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